When you roast a ham or gammon on the bone for Christmas or at any time of year, keep the bone and make soup. It makes a broth that is light after a heavy Christmas diet, it’s delicious and so good for you. You won’t need salt as the ham bone will be salty enough.
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THIS WEEK'S FEATURED COOKBOOK: RECIPES FROM BORAGO
How could you not fall in love with a recipe whose first ingredient is ’40 plum tree leaves' (see the image of the dish above)! World Top 50 chef Rodolfo Guzmán's recipes read like poems that will transport you to another land – think culinary Kubla Khan. Wilted Spring Leaves with Murra Seasoning, Nalca, and Charcoal-Grilled Jibia, Witch Potato Baked with Kolof Root and Pajaritos Cream – you may never cook them for your family but you won't forget them easily once you've read the evocative list of natural ingredients, all foraged from Guzman's native Chile. It's the ideal gift for a chef for Christmas or for the food lover who insists on describing every bite they have ever eaten at a Michelin-starred restaurant.